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Pumpkin and zucchini sweet soy stir-fry
Pumpkin and zucchini sweet soy stir-fry
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate stir fry by using 350g tofu or 500g beef instead of half pumpkin, zucchini, and eggplant.
Ingredients:
  • 1kg butternut pumpkin, peeled, cut into 3cm pieces
  • 82.50 ml kecap manis (sweet soy sauce)
  • 48.80 gm oyster sauce
  • 1 long red chilli, finely chopped
  • 1/2 tsp ground white pepper
  • 1 brown onion, cut into thin wedges
  • 2 garlic cloves, thinly sliced
  • 2 zucchini, halved lengthways, sliced diagonally
  • 1 medium eggplant, cut into 2cm pieces
  • 2 eggs, lightly beaten
Instructions:
  • Put the pumpkin on a microwave-safe plate and add 2 teaspoons of cold water. Loosely cover with plastic wrap and microwave on high for 3 to 4 minutes until the pumpkin is just tender. Remember to drain before using.
  • Mix together the sweet kecap manis, savory oyster sauce, spicy chili, and black pepper in a small bowl.
  • Preheat a wok over high heat. Add half of the oil and swirl to coat. Stir in onion and garlic, cook for 2 minutes until softened. Add the rest of the oil, swirl again, then add zucchini and eggplant. Stir-fry for 4 to 5 minutes until tender. Toss in pumpkin and cook for 2 minutes. Crack in the egg and stir-fry for 1 minute until just cooked. Finally, add the sauce mixture and stir-fry for 1 to 2 minutes until heated through. Serve and enjoy!

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